Name: Christmas Brunch Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Bacon - 1 pound; Onions, chopped - 2 medium; Fresh sliced mushrooms - 2 cups; Butter - 1 tablespoon; Frozen hash brown potatoes, thawed - 4 cups; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Garlic salt - ¼ teaspoon; Eggs - 4 medium; Milk - 1 ½ cups; Dried parsley - 1 pinch; Shredded Cheddar cheese - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Christmas Brunch Casserole

1. Bacon - 1 pound

2. Onions, chopped - 2 medium

3. Fresh sliced mushrooms - 2 cups

4. Butter - 1 tablespoon

5. Frozen hash brown potatoes, thawed - 4 cups

6. Salt - 1 teaspoon

7. Ground black pepper - ½ teaspoon

8. Garlic salt - ¼ teaspoon

9. Eggs - 4 medium

10. Milk - 1 ½ cups

11. Dried parsley - 1 pinch

12. Shredded Cheddar cheese - 1 cup

How to cook deliciously - Christmas Brunch Casserole

1. Stage

Gather all ingredients. Allrecipes/Karen Hibbard

2. Stage

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Drain grease from the skillet. Allrecipes/Karen Hibbard

3. Stage

Cook onions and mushrooms in the residual grease in the skillet until onions are translucent and mushrooms are tender, about 5 minutes. Allrecipes/Karen Hibbard

4. Stage

Grease a 9x13-inch casserole dish with 1 tablespoon of butter. Place potatoes into the bottom of the dish; sprinkle with salt, pepper, and garlic salt. Top with crumbled bacon, then add onions and mushrooms. Allrecipes/Karen Hibbard

5. Stage

Whisk milk, eggs, and parsley together in a mixing bowl; pour over casserole and top with Cheddar. Cover and refrigerate, 8 hours to overnight. Allrecipes/Karen Hibbard Allrecipes/Karen Hibbard

6. Stage

When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven until set, about 1 hour. Allrecipes/Karen Hibbard

7. Stage

Serve hot and enjoy! Allrecipes/Karen Hibbard